Title: Salad with Cooked Mustard Dressing
Categories: Salads, Cooking lig
Yield: 8 servings

2 tb Sugar
2 ts Dry mustard
1/2 ts Salt
1/8 ts Ground red pepper
1 lg Egg
1 lg Egg white
1/3 c Cider vinegar
1 tb Margarine
4 c Torn fresh spinach
3 c Torn curly endive
1 c Trimmed watercress
2 c Sliced red cabbage
2 sl French bread; cubed and
-toasted
--1-ounce each

Combine the first 6 ingredients in a saucepan; beat at high speed of a
mixer 5 minutes. Add vinegar; beat at high speed until blended. Bring to a
boil over medium heat; cook 1 minute, stirring constantly. Remove from
heat. Add margarine, and beat at high speed 1 minute. Cool. Combine spinach
and next 3 ingredients in a bowl, and toss gently. Pour dressing over
spinach mixture; toss well. Top with croutons.

Yield: 8 servings (serving size: 1 cup).

Calories 75 (30% from fat); protein 3.4g; fat 2.5g; carbohydrate 10.1g;
cholesterol 27mg; sodium 260mg.

Recipe by: Best of Cooking Light Holidays, 1997

Posted to EAT-LF Digest by aml@skypoint.com on Jan 17, 1999, converted by
MM_Buster v2.0l.